Argentina food

po/]lug7i59yer7fdepk6rk340ireydstr30ieuyfde6t7t8ihfty769ujhy87p9lkoi09Argentina comida

Asado



Asado is an elaborate meal of grilled meat and one of the most important culinary arts in Argentina.


Empanadas Tucumanas


empanadas from the tucuman region of Argentina
Dough:4 Cups of flour

3 Tablespoons of shortening

1 1/2 cups of boiled water

4 Eggs

2 Tsp. of salt

4 Tsp. of sugar

1 Tsp. of baking powder

Filling:
1/2 pound of beef bones for stock(broth)*

1/4 pound of beef bone marrow

12 dried chili peppers, ground
2 finely chopped large onions (red or white)
2 pound cubed beef
6 potatoes, boiled then cubed
2 tbsp. finely chopped parsley
1 cup of cooked or canned peas
1 tbsp. sugar
1/2 tsp. pepper
3 hard-boiled eggs, sliced or chopped
salt and oil to taste
InstructionsFilling:Cook the bones in 6 cups of water.* (You can purchase canned beef broth, but it's usually extremely high in sodium). Fry the onions and chili pepper together in the oil. Add pepper. Place in a pot and add 1 to 2 cups of the beef stock. Bring to a boil, add cubed beef and salt and cook for 10 minutes. Take off the stove. Place in a mixing bowl. Add the potatoes, peas, parsley, sugar, and bone marrow (or unflavored gelatin). Refrigerate overnight.
Dough:**
In a mixing bowl mix the flour, salt, sugar and baking powder. Add the eggs and shortening and mix. Add the boiled water little by little until a stiff dough forms (not sticky). Make small balls out of the dough (about the size of a ping pong ball), then roll each one out with a rolling pin until it's about 1/4 inch thick. Fill each piece of flat dough with 1-2 tablespoons of the cold filling. Add some pieces of the sliced or chopped eggs to each. Fold the dough in half, and crimp the edges all around. Deep fry in oil until golden.

Chorizo

chorizo is a type of sausage found in spain that is popular in a lot of South-American countries.

10	lbs	boneless pork butt, ground
6	Tbsp	salt
1	cup	vinegar
5	Tbsp	paprika
3	Tbsp	hot pepper, ground
8	cloves	fresh garlic, pressed
1	Tbsp	oregano
2	tsp	black pepper, coarse ground
1	cup	water

Directions
Grind all the pork butts with a 1/4" grinding plate and place into a large bowl.

If it's too much trouble to grind your own, just buy ground pork.
Add all remaining ingredients and mix thoroughly until all the spices are evenly distributed.
Stuff the chorizo into a 1-1/2 inch (40 milimeter) hog casing. Hang chorizo to dry overnight in a cool dry place. Drying time for this chorizo recipe will be a little longer than most.

Source: Great Sausage Recipes and Meat Curing

Faina


faina is a nutty, peppery flatbread made with garbanzo bean (chickpeas)
Ingredients:

• 3 3/4 cups water

• 2 1/3 cups Italian chick pea flour

• 1 teaspoon salt

• rosemary (optional)

• 5 tablespoons extra virgin olive oil

• ground pepper

• parmessan cheese (4 tablespoons)

• onion powder (around 2 tablespoons)
Preparation:

1. Mix the water and the flour with a wooden spoon or a whisk; make sure there are no lumps, add salt to taste, and mix again.

2. Add the rosemary, the parmessan cheese and the onion powder and let it sit for a while (one to three hours or even better overnight).

3. At this point add the olive oil. Remove the rosemary and pour in a baking pan.

It should be about an eighth of an inch thick, perhaps a little more. Put it in a preheated oven at 190-200° C (375-400° F). [I have found some recipes that say you should put the pan in your pizza stone or the hottest part of your oven for 15 minutes and then put it in a colder spot, usually the middle or the top, for 20 minutes more].

4. Remove from the oven when one of the corners (or the edge) starts to appear dark. Sprinkle plenty of pepper and serve.

It is of paramount importance that the pan is perfectly flat and level when in the oven, otherwise one of the corners will be thicker and will be undercooked when the opposite corner starts to darken.

milanesa nopalitana

Milanesa Napolitana - Argentinian Fried Steak, Italian-style

is a variation of breaded milanesa and with other sauces on it . it is similar to veal parmesan.
Prep Time: 10 minutesCook Time: 15 minutesTotal Time: 25 minutesYield: 4 servingsIngredients:

• 4 thinly sliced skillet steaks, such as top round
• 3 eggs
• 1 teaspoon oregano
• Salt and pepper to taste
• 2 cups fresh bread crumbs
• 1/4 cup grated parmesan cheese
• 2 cloves garlic, finely minced
• 1/3 cup olive oil or vegetable oil
• 1/2 cup tomato sauce
• 4 sliced of deli ham
• 1 cup grated Mozzarella cheese
• 1 teaspoon Italian seasoning or oregano

Preparation:

1. Place the eggs in a shallow bowl or pan, and whisk them together with the oregano and some salt and pepper.
   Stir the parmesan cheese and garlic into the bread crumbs and place them in another shallow pan.
   Dip the steaks first in the egg mixture, then in the bread crumbs, coating them well with the crumbs.
   Heat the olive oil in a heavy skillet, and cook steaks for several minutes on each side, until golden brown and crispy. Drain steaks on paper towels.
   Place steaks on a baking sheet. Turn on oven broiler. Top each steak with a slice of ham, 2-3 tablespoons tomato sauce, and 1/4 cup grated Mozzarella cheese. Sprinkle Italian seasoning over the cheese and place steaks under broiler until cheese melts.
   Serve warm, with fries.

Chimichurri sauce

Chimichurri Sauce - Argentinian Chimichurri Marinade

made of parsley, aregano, tomatoes, and garlic. is the most versatile and delicious sauce

• 1 cup (packed) fresh Italian parsley
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 1/4 cup (packed) fresh cilantro
• 2 garlic cloves, peeled
• 3/4 teaspoon dried crushed red pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

Read More http://www.epicurious.com:80/recipes/food/views/Chimichurri-Sauce-107159#ixzz1oMjNTDxQ
Pizza a caballo

Pizza a Caballo (Pizza with Faina)

A pizza with faina on top. (a caballo means on horseback)
Ingredients:

• 1 cheese pizza (see links to recipes below)
• 1 recipe faína (see link to recipe below)

Preparation:

1. Cut pizza into rectanglar pieces.
   
   
2. Top each slice of pizza with a generous slice of fainá

Dulce de leche pionono

Dulce de Leche Pionono

basically a jelly roll cake.

Ingredients:

• 4 eggs, separated
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1/2 cup flour
• 1/4 cup almond flour (optional) or 1/4 cup additional all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 3/4 cup dulce de leche
• Confectioners sugar
• 1 recipe caramel frosting (optional)

Preparation:

1. Line a 11" x 17" jelly roll pan with wax paper. Preheat oven to 350 degrees.
   
   
2. Sift the flour with the salt, almond meal, and baking powder, and set aside.
   
   
3. Place the egg whites in a (very clean) bowl of a standing mixer and beat until soft peaks form.
   
   
4. Add 1/4 cup of the sugar and continue to beat until stiff peaks form. Transfer beaten egg whites to a clean bowl.
   
   
5. Add the egg yolks with the remaining 1/2 cup sugar to the mixing bowl, and beat until pale yellow and tripled in volume, about 5 minutes. Add the vanilla and mix well.
   
   
6. Fold the dry ingredients gently into the egg yolk mixture until just blended, then carefully fold in the egg whites. Spread batter evenly into the prepared jelly roll pan.
   
   
7. Bake cake until it is golden and just starts to spring back to your touch, about 8-10 minutes. Do not overbake, or it will be difficult to roll.
   
   
8. Loosen the edges of the cake by running a knife around them, then turn cake out onto a dish cloth that has been dusted with confectioners sugar. Peel off the wax paper, and dust top of the cake with more confectioners sugar.
   
   
9. Roll cake up carefully in the dish towel and let it cool in the rolled-up position.
   
   
10. Place cold whipping cream in a large bowl and beat until medium-firm peaks form. Whisk in 2 tablespoons sugar and a touch of vanilla if desired. Whisk 1/4 cup of the whipped cream into the dulce de leche to lighten it, then fold dulce de leche mixture back into the rest of the whipped cream.
    
    
11. Unroll cake and spread whipped cream/dulce de leche mixture over the cake. Reroll cake, wrap with the dish cloth or saran wrap, and chill for 1-2 hours or overnight.
    
    
12. Once the cake is thoroughly chilled, place it on a cutting board, unwrapped. Prepare caramel glaze according to the recipe, using only 3 cups confectioners sugar. While the icing is still warm, pour it over the cake, letting it run down the sides until covered. Remove excess icing from bottom of cake and let set. Slice off ends of cake to neaten the edges (extra treat for the chef!)
    
    
13. Chill cake until ready to serve.

Hayley Davis & Nushra Ameer
R2
June 2013
El Submarino- Argentinian Styled hot Chocolate


This is the easiest and most fun way to serve hot chocolate. El submarino is an Argentinian treat - a mug of hot milk with a thick rectangle of dark chocolate served alongside. The chocolate is the submarine, and should be "sunk" into the hot milk. As you stir, the milk becomes hot chocolate, and if you do it right, a nice treat of melted chocolate sludge waits for you at the bottom of the cup. Kids love to do this! A simple but great idea.

Ingredients:

• 4 cups whole milk
• 1/4 cup sugar
• 1 teaspoon sugar
• 4 ounces bars of good quality dark chocolate. broken into 1 ounce pieces

Preparation:

1. Pour the milk into a saucepan. Stir in the sugar and the vanilla.
2. Heat milk until it is just about to boil. Remove from heat and divide milk into 4 mugs. Serve each mug with a piece of the chocolate.

This recipe serves 4

For the full page, click here -->http://southamericanfood.about.com/od/holidayrecipes/r/submarino.htm

Argentinian Picada- Sampler Tray of Meats and Cheeses, Argentinian- Style


A picada is a wonderful Argentinian tradition of serving a tray of artfully arranged finger foods for everyone to share. It's a genius idea for entertaining - people simply "pick" at the foods (the name picada comes from the Spanish verb picar) while they socialize. A picada can be an appetizer, especially before an asado (meal from the grill) or as a late night supper/snack among friends.
Picadas can include anything you like (be creative!) but the most typical ingredients are preserved meats, cheeses, olives, other pickled vegetables, french fries, slices of bread, and peanuts.

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients: (These are just suggestions...)

• Cubes of cheese - cheddar, monterey jack, farmer's cheese
• Dried Fruit
• Slices of French bread

Preparation:
Arrange cheeses decoratively on a tray. Serve bread and nuts in small bowls on the side, and provide toothpicks or forks and small plates to guests.


For the full recipe, click here -->
http://southamericanfood.about.com/od/appetizersfirstcourses/r/A-Sampler-Tray-Of-Cured-Meats-And-Cheeses-Argentinian-Style.htm